Our Food

A blackcurrant spritzer described as “tasting like childhood” gets a grown-up twist with the addition of white spirits.

Another old-school bakery vibe classic, but done so much better!

The Food Farm celebrate Matariki with an offering of food to the stars.

It may have a reputation for its limp texture and rank odour, but cabbage is a punchy superfood if prepared the right way.

A Christchurch family is grinding away at a fresh solution to the plastic waste caused by plant-milk containers.

We raise a glass to those who grow and craft New Zealand’s outstanding food and beverage products

Growing your own maize makes this flour taste even more delicious.

Great Edam is lean, smooth and mellow, just how we'd all like to be.

Coffee and chocolate are the most delicious combination – add some booze and you can’t beat it.

Little mouthfuls of joy that can be prepared in advance, ready to flash under the grill at the last moment.

The delicious power of cauliflower

No boiling is needed – ever. How to get the best taste and texture from cauliflower.

Al Brown, Nadia Lim, Monique Fiso and more reflect on the role the iconic Edmonds cookbook had in their kitchens

The underrated fruit with an abundance of delicious uses.

Cooked the right way, beef cheeks are so sticky and full of meaty deliciousness.

Too much citrus? Dried citrus chips are delicious and store well.

This delicious hearty green pea and orzo soup is perfect for lunches and dinners this winter.

Layers of crisp filo encase a creamy curry filling.

Nicola makes the epitome of a cosy autumn dessert.

Mighty Flavours – Winter Recipes

Practical, hearty and delicious, these winter-warming recipes will have your family begging for seconds, every time!

Bitter, crunchy greens are an excellent foil to a risotto’s richness.

This makes a great vegetarian evening meal.

The author of A Table at Tangleby and A Table at Tangleby II talks to us about her love for her kitchen and garden.

Watch the people who usually decline dessert reach for another slice.

Basil isn't the only key herb for a delicious green pesto - try finding unexpected edibles in the garden as well.

Pumpkins tend to be either soup or roasted, but they're also fabulous in scones and pie.

A risotto designed for hosts who prefer not to stand at the stove — the oven does nearly all the work.

One Palmerston North butchery produces two champion-worthy products

Sustainability drives the butchery business of these patty-makers from Palmy.

A passionate duo from Tora Bay is serving up kaimoana fit for king.

A simple and straightforward beetroot fermentation technique results in a digestive aid full of healthy bacteria

A berry good drink made from Nelson’s finest crops is also giving local growers a sweet deal.

If you struggle to get light, fluffy scones, this is the recipe for you – it always works.

Whitestone Cheese struck gold when going deep into cheesemaking.

A sweet treat by a qualified gelato fanatic won the judges’ hearts

A boutique gelato business has scooped a win for its creamy dessert made without cream

The country's finest food producers have been crowned.